PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma spinosum L.) TERHADAP KARAKTERISTIK MUTU WINGKO (DIMANFAATKAN SEBAGAI SUMBER BELAJAR BIOLOGI)

Seaweed production in Indonesia accounts for 70.47% of Indonesia's fisheries total production. Eucheuma spinosum L. is a type of seaweed that can be processed as carrageenan and used as a food product. Seaweed in the form of flour is developed into various processed food products, one of them is wingko. Wingko is a typical traditional cake of Babat District in Lamongan. The purpose of this study was to determine the effect of adding Eucheuma spinosum L. flour to the quality characteristics of wingko. The type of research used is True Experimental Research, with research design The Posttest-Only Control Group Design 1 Factor and the research design used was non-factorial completely randomized design (RAL). The concentration of Eucheuma spinosum L compares to Glutinous Flour are 100%: 0%; 90%: 10%; 85%: 15%; 80%: 20%. Test parameters consist of chemical test parameters (moisture content, ash content, fat content, crude fiber content), organoleptic test (outer color, inner color, texture, aroma, taste) and storage time. The data analysis technique used was the Normality test, Homogeneity test, ANOVA test, Duncan test and Kruskal Wallis test The results showed that there was an effect of the concentration of Eucheuma spinosum L. to the quality characteristics of wingko. The effected treatments were, (A0) moisture content 93.4333, (A3) ash content 3.2733, (A3) fat 15.8700, (A3) crude fiber 3.4333, (A1) outer color 87.3, (A1) inner color 88.6, (A1) texture 90.0 (A1) aroma 87.5, (A1) taste 91.5 and (A3) less storage time (rotten)